Tuesday, October 9, 2012

Vareniki (Cheese Dumplings)

This is my second recipe in my Russian collection. Serve with a side of borscht (recipe here) and hot tea!

Note: pan-frying is recommended, but optional. After dumplings have been boiled, pre-he a a large skillet on medium-high heat with half of butter (2 Tbs) and lightly fry each side of the dumplings.

Vareniki (Cheese Dumplings)
from SheSimmers

1/2 lb. ricotta (farmers' cheese) (ricotta recipe here)
1 egg
2 Tbs. sugar (omit for savory dumplings)
1/4 tsp. salt
1.5 cups flour
4 Tbs. butter
sour cream, to serve with
veggie bacon bits, caramelized shallot, sauerkraut, to serve (optional)

1.  Set a large pot on the stove filled half-way with water to boil.
2. Whisk egg, cheese, sugar, and salt together in a mixing bowl until well combined.
3. Stir in flour, and mix until combined enough to turn over onto the counter and kneed. Flour counter if necessary and kneed just until a ball is formed.
4. Divide dough into 4 pieces, and roll each piece into a 1/2" thick rope, and cut into 2" pieces, then flatten a bit in the middle if intending to pan-fry.
5.  Drop the vareniki into the pot of water. When they float to the top, remove them from the water and combine with butter in a medium-bowl.
6. Serve with add-ins.

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